It's that time of the year again: the season of good eats! With Thanksgiving just a couple of days away, we thought to share some recipes that are delicious, easy to prepare — and healthy!
And what better way to start your Thanksgiving meal with a bowl of warm Butternut Squash soup?
Making soup is a go-to move during the fall and perfect for the holidays. This soup recipe gives you all of the richness you want at your Thanksgiving table, while keeping it light-- your guests will never guess that this soup isn't made with cream!
Butternut Squash Soup; Serves 4-6
Prep time: 5 minutes
Cook time: 30 minutes
Ingredients
- one 2- to 3-pound butternut squash, peeled and seeded
- 2 tablespoons unsalted butter*
- 1 medium onion, chopped
- 6 cups vegetable stock
- nutmeg
- salt and freshly ground black pepper
DIRECTIONS:
Cut the squash into 1-inch chunks. In large pot melt butter.* Add the onion and cook it until translucent, about eight minutes. Add the squash and the stock. Bring to a simmer and cook until the squash is tender, which will take about 15 to 20 minutes. Remove the squash chunks with slotted spoon and place them in a blender and puree. Return the blended squash to the pot. Stir and season with nutmeg, salt, and pepper. Serve.
*Feel free to use vegan butter to make this recipe vegan.